SOFT SOUR CREAM SUGAR COOKIES…with a Whipped Cream Cheese Frosting

I probably have 1,000 different Sugar Cookie Recipes on file, but for some reason I just keep trying new ones. This recipe comes from the “Worldwide Ward Cookbook.” It is an Old Fashioned Sour Cream Soft Sugar Cookie. If you’re like me, you think they always taste better the next day. It’s true…they soften, and the flavor of the almond and the cream cheese frosting blend together, to give you scrumptious bites! * I added almond extract to the dough, and also tried a New delicious Whipped Cream Cheese Frosting, for you all to try. It’s a bit different than what you might be used to. It is soft & gooey, and not quite as sweet as the typical cream cheese frosting. It would be delicious on Cakes as well. These cookies aren’t fancy, just delicious. Enjoy!

note: I made this recipe very simple, by chilling the dough for 1 hour, and then simply dropped the dough with my cookie scoop, instead of rolling them out. I added only 4 cups of flour. The dough – after chilling works just great. A real time saver!
Adapted from the World Wide Ward Cookbook
You will need:
1 Cup Butter
2 Cups Sugar
3 eggs
1 Cup Sour Cream
1 tsp. Baking Soda
2 tsp. Vanilla
2 tsp. Almond Extract
4 Cups flour

Mix butter and sugar. Add eggs, sour cream, soda, and vanilla. Add flour; use as little flour as necessary, but add a little more if it makes the dough easier to handle. Roll dough out on lightly floured board, cut, and bake on greased cookie sheet at 375 degrees, for about 10 minutes or until lightly browned.
Frost with Cream Cheese Frosting. These cookies will stay soft! They are always better the 2nd day.

This frosting is slightly different than your average Cream Cheese Frosting. It’s a cross between yummy divinity and frosting!
You will need:
1 (8 oz) package of Cream Cheese, softened to room temperature
1 1/2 cups powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla
1 1/2 cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form. (Use a chilled bowl, and make sure that your peaks are stiff and not soft) Fold whipped cream into cream cheese mixture and mix carefully, so as not to deflate cream….but mix well. If you are tinting your frosting, you may need to add a little extra powdered sugar to compensate for the extra liquid.